Ingredients
Scale
- 4 large bell peppers (any color, halved lengthwise and seeds removed)
- 1 lb chicken breast, cut into small 1/2-inch cubes or thin strips
- 1 small red onion, thinly sliced
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 1 cup shredded Mexican blend cheese
- Fresh cilantro for garnish
- Lime wedges for serving
- Optional toppings: Sour cream, salsa, or sliced avocado
Instructions
- Start by washing your bell peppers. Cut them in half from the stem down to the base and scoop out the seeds and white membranes. In a large mixing bowl, combine the cubed chicken breast, sliced onions, and olive oil. Sprinkle the fajita seasoning over the mixture and toss everything together until the chicken and onions are thoroughly coated in spices.
- Lay the pepper halves on a clean surface. Spoon the chicken and onion mixture generously into each pepper half. Press the filling down slightly to ensure it stays in place, but don’t pack it so tightly that the air can’t circulate. If you have extra filling, you can tuck it around the edges or save it for a quick taco later.
- Preheat your air fryer to 360°F (182°C) if your model requires preheating. Place the stuffed peppers in the air fryer basket in a single layer. You may need to work in batches depending on the size of your air fryer. Cook for 15 to 18 minutes. The chicken should reach an internal temperature of 165°F and the peppers should be tender with slightly charred edges.
- Once the chicken is fully cooked, open the air fryer and sprinkle the shredded Mexican blend cheese over the top of each pepper. Close the air fryer and cook for an additional 2 minutes, or until the cheese is bubbly and golden. Carefully remove the peppers, garnish with fresh cilantro, and serve with a squeeze of fresh lime juice.
- Cook Time: 35 minutes